I discovered this sauce recently and was very pleasantly surprised by its excellent taste. I’ve used it in an endive (chicory salad) salad, although I think it will work with any salad leaves and vegetables.
Ingredients: half a handful of walnuts, a pinch of unrefined sea salt, a teaspoon of mustard with grains (homemade or purchased), half a teaspoon of honey, 4 tablespoons of walnut oil.
Preparation:
Grind the walnuts with your hands to pieces about half a centimeter in size and brown in a preheated pan for 2-3 minutes, stirring constantly so that the nuts do not burn. In a small bowl, mix the walnut oil, mustard, salt and honey slightly diluted with warm water. Add walnuts. The sauce is ready!
I have already talked about the benefits of mustard seeds, now I will focus on walnuts and oil from it. One of the most studied health benefits of walnuts is their ability to strengthen the heart and circulatory system. Given the wide variety of antioxidants and anti-inflammatory nutrients found in walnuts, it’s no surprise that they reduce the risk of cancer. This has been investigated especially in detail on the example of prostate and breast cancer. The anti-inflammatory properties of walnuts are also important for bone health. These brain-shaped nuts also enhance memory and cognitive function. And finally, a paradoxical fact: despite their calorie content, walnuts contribute to weight loss.